Orecchiette With Swiss Chard Red Peppers And Goat Cheese Recipes

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ORECCHIETTE WITH SWISS CHARD, RED PEPPERS AND GOAT CHEESE



Orecchiette With Swiss Chard, Red Peppers and Goat Cheese image

Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that the nutrients are depleted. But lately I've also been steaming chard, and I find this works well, too. I use the basket of my pasta pot, placing it above an inch of water in the pot. When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they'll lodge in the hollows of the orecchiette, along with the chard and goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

3/4 pound Swiss chard 1 bunch, stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red bell peppers, cut in small dice
Pinch of red pepper flakes (optional)
1 to 2 garlic cloves to taste, minced
Salt
freshly ground pepper
1 teaspoon chopped fresh marjoram
3/4 pound orecchiette
2 ounces goat cheese, crumbled 1/2 cup

Steps:

  • Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
  • Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 5 grams

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE



Orecchiette with Mixed Greens and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA



Orecchiette with Greens, Garbanzo Beans and Ricotta Salata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
  • Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE



Bruschetta with Red Peppers and Goat's Cheese image

Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.

Provided by Melody

Categories     Cheese

Yield 4 serving(s)

Number Of Ingredients 9

2 red sweet peppers
1 yellow sweet pepper
4 tablespoons extra virgin olive oil
to taste salt and black pepper, freshly ground
to taste fresh basil leaf, roughly torn (a generous amount)
4 -6 slices country bread, thick slices, toasted
2 cloves garlic, peeled
to taste extra virgin olive oil (for drizzling)
3 1/2 ounces goat's cheese, roughly chopped

Steps:

  • Preheat the oven to 375F.
  • Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
  • Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
  • Peel the peppers, cut open and remove the stem and seeds.
  • Tear pepper flesh into strips.
  • Dress with olive oil, salt and black pepper, and basil.
  • Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
  • Lay the peppers on top and crumble the goat's cheese over them.
  • Dribble over a little more olive oil and serve

Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

SWISS CHARD & GOAT CHEESE FRITTATA



Swiss Chard & Goat Cheese Frittata image

Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes.

Provided by Outta Here

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

8 large swiss chard leaves, with stems
2 tablespoons extra virgin olive oil, divided
1 medium red onion, peeled and thinly sliced
1/2 teaspoon salt, divided
2 teaspoons fresh rosemary, minced
3 garlic cloves, peeled and minced
8 large eggs
fresh ground black pepper
4 ounces goat cheese, crumbled (soft type)

Steps:

  • Wash the Swiss chard; cut off stems, dice finely, and set aside.
  • Chop the leaves.
  • Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
  • Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
  • Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
  • Wash and dry the skillet and return to stove top.
  • Preheat the broiler unit in the oven.
  • Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
  • Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
  • Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

Nutrition Facts : Calories 226.1, Fat 16.7, SaturatedFat 6.7, Cholesterol 263, Sodium 523.4, Carbohydrate 5.6, Fiber 1.4, Sugar 2.2, Protein 13.9

SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
  • Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
  • Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
  • Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
  • Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams

ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS



Orecchiette with Sausage, Chard, and Parsnips image

This hearty pasta dish capitalizes on the herbal sweetness of parsnips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

Salt and pepper
3/4 pound orecchiette
1 tablespoon olive oil
3/4 pound sweet Italian sausage, casings removed
1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
1/2 cup grated Parmesan (2 ounces), plus more for serving

Steps:

  • In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
  • In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

Nutrition Facts : Calories 615 g, Fat 16 g, Fiber 8 g, Protein 32 g, SaturatedFat 6 g

SWISS CHARD AND GOAT CHEESE GALETTE



Swiss Chard and Goat Cheese Galette image

Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 14

12 ounces green Swiss chard, washed, stems removed and reserved
2 tablespoons extra-virgin olive oil
1 large onion, sliced lengthwise 1/4 inch thick
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces fresh goat cheese, room temperature
3 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg
Oatmeal Tart Dough
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
1 large egg yolk

Steps:

  • Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
  • Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
  • Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
  • Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
  • In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

SWISS CHARD WITH ROASTED PEPPER



Swiss Chard with Roasted Pepper image

Categories     Side     Broil     Vegetarian     Quick & Easy     High Fiber     Bell Pepper     Chill     Vegan     Chard     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 with enough for cannelloni

Number Of Ingredients 3

2 1/2 pound Swiss chard, washed well, the coarse stems removed and chopped coarse, and the leaves chopped coarse separately
1 red bell pepper, roasted and chopped coarse
2 tablespoons extra-virgin olive oil

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
  • In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories     Side Dish     Vegetables     Greens

Time 31m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE



Croustades of Red Peppers with Goat Cheese image

Provided by Anne Willan

Categories     Cheese     Pepper     Appetizer     Broil     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

4 red peppers
3 to 4 tablespoons olive oil
2 onions, sliced
2 to 3 thyme sprigs
salt and pepper
2 garlic cloves, crushed
2 tomatoes, peeled, seeded, and chopped
2 tablespoons capers, drained
4 thick slices of country bread
6 oz/175 g soft goat cheese

Steps:

  • Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
  • Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
  • Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

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From finecooking.com


ORECCHIETTE WITH RED CHARD AND CHILIES - SIPPITYSUP
Ingredients. 1 bunch red chard (about 3/4 lbs, stems removed and retained, leaves torn into 2‑inch pieces); 4 tablespoon extra-virgin olive oil (divided); 2 clove garlic (peeled and minced); 2 red fresno chilies (halved lengthwise, seeded and thinly sliced crosswise); ½ pound dried orecchiette; 4 anchovy fillets (oil packed or salt packed and rinsed) optional; 1 pinch kosher …
From sippitysup.com


A VERSATILE VEGETABLE FOR A CHILLY SPRING - RECIPES FOR HEALTH - THE ...
2011-03-28 Chop medium-fine. Keep the pot of water at a simmer. 2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and …
From nytimes.com


DESTINATION DINING: OSTERIA MOZZA'S ORECCHIETTE WITH SAUSAGE AND …
2020-11-10 To Create the Pasta Pick-up. In a sauté pan, put sausage and Swiss chard. Place on medium-high heat. Break up into small pieces and cook until golden brown, add Aleppo pepper. Deglaze with chicken stock and add butter. Drop in the orecchiette and cook for 2 minutes. Reduce sauce by 1/4. Add pasta and fennel pollen.
From finedininglovers.com


ORECCHIETTE WITH FENNEL SAUSAGE AND SWISS CHARD RECIPE | COOK …
2018-08-30 Cut off and discard the very ends of the ribs and slice the ribs 1/4 inch thick. Heat the olive oil in a large sauté pan over medium- high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the chard ribs, season with salt, and sauté for 2 to 3 minutes, until barely translucent.
From seriouseats.com


SWISS CHARD GOAT CHEESE TART - HEALTHY SEASONAL RECIPES
2021-04-02 Stir in raisins. Make custard: Puree eggs and milk and goat cheese in a blender until smooth. Reduce oven temperature to 350 degrees F. Spread the Swiss Chard Filling out over the crust. Pour the Chevre Custard over the filling and garnish with the 2 tablespoons sliced almonds or pine nuts.
From healthyseasonalrecipes.com


ORECCHIETTE WITH SAUSAGE, PEPPERS, AND FETA RECIPE
Step 2. Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives ...
From myrecipes.com


BAKED SWISS CHARD WITH PEPPERS AND FETA - THE FOUNTAIN AVENUE …
2022-06-10 Instructions. Preheat the oven to 350℉. Grease or spray a rimmed baking sheet. Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I chop the stems into bite-size pieces and slice the leaves down the center, lengthwise, and then into 2 to 3-inch strips.
From fountainavenuekitchen.com


ONE-POT ORECCHIETTE WITH SAUSAGE, PEPPERS, AND GREENS - KITCHN
2020-02-03 Print Recipe. This pasta dinner is mixed with Italian sausage, roasted red peppers, and whatever tender greens you have handy, then blanketed with a simple white wine sauce that thickens with a splash of starchy pasta water and a pat of butter. Yield Serves 4 to 6. Prep time 5 minutes. Cook time 25 minutes. Show Nutrition.
From thekitchn.com


PASTA WITH SWISS CHARD, BROWN BUTTER, & WALNUTS - ALEXANDRA'S …
2015-04-01 Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta. In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat. Meanwhile, in a small sauté pan over medium heat, toast the walnuts ...
From alexandracooks.com


RECIPE: GOAT CHEESE AND SWISS CHARD PASTA CASSEROLE - KITCHN
2011-03-02 Preheat the oven to 375°F. Bring a medium pot of water to a boil. Cook the pasta until al dente. Drain and set aside. Remove the chard and tomatoes from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half the amount of parmesan. Fold in the pasta and season with salt and pepper. Pour the pasta mixture into a 1 ...
From thekitchn.com


GOAT CHEESE QUICHE {THE BEST VEGGIE QUICHE}– WELLPLATED.COM
Remove the skillet from the heat. In a mixing bowl, whisk together the milk and eggs. Fold in the spinach mixture, goat cheese, and red pepper. Bake the quiche: Carefully pour the filling into the crust. Bake at 350 degrees F until the center is just set, about 45 minutes to 1 hour.
From wellplated.com


ROASTED RED PEPPER AND GOAT’S CHEESE QUICHE | CRUSH
Roast the peppers on a baking tray in the oven (at 220 °C) or directly in the flame of a stovetop gas plate until the skins are well charred. Once charred, place the peppers in a bowl and cover with plastic wrap or place into a plastic bag to sweat. After 5-10 minutes, peel the skins and cut the peppers into chunks/strips (discard the seeds).
From crushmag-online.com


10 BEST GOAT CHEESE BRUSCHETTA APPETIZERS RECIPES - YUMMLY
2022-06-06 minced garlic, pepper, baguette, goat cheese, salt, smoked salmon and 4 more Mushroom and Goat Cheese Bruschetta A Couple Cooks olive oil, ground pepper, fresh oregano, goat cheese, olive oil and 6 more
From yummly.com


BEST ORECCHIETTE WITH BROCCOLI RABE RECIPE - HOW TO MAKE
2019-08-15 Directions. In a large pot of boiling salted water, cook pasta until al dente according to package directions. During the last 2 minutes, add …
From delish.com


STUFFED PEPPADEW PEPPERS WITH GOAT CHEESE AND MARCONA ALMONDS
2021-10-06 Make-ahead note: Prepare these up to 4 hours in advance, sprinkling with oregano, black pepper, and drizzling with oil at the last minute. Yields: 6 to 8 servings; Difficulty: Easy; Total: 15 mins ...
From greatist.com


CABERNET BRAISED SHORT RIBS WITH SWISS CHARD AND ORECCHIETTE
Reserve the sauce warm on low heat. For the orecchiette and chard: Bring a large pot of salted water to boil. Add the orecchiette and cook according to package directions until al dente, about 12 minutes. Meanwhile, in a large soup or stockpot, warm the …
From sippitysup.com


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